Я Приготовил Все ЭКЗОТИЧЕСКИЕ Виды Лосося

🔪 Teak boards - on sale! The shipment is coming from Vietnam, but due to the situation in the Middle East, the sea route has been changed – the container is going via Vladivostok. We'll have them in stock by mid-June and will begin shipping. Get a 10% discount with promo code TARNAKIN10 while the shipment is in transit. 👉🏼 https://shop.tarnakin.ru/ --- 🥩 One steak is great, another is a disaster? I'll show you how to cook meat consistently deliciously. Download my free steak guide in my Telegram channel. 👉 https://t.me/tarnakinegor_bot?start=g... ___ Cape Herb & Spice sauces are available on marketplaces and in offline barbecue shops throughout Russia. Partner store addresses by city: 👉 https://capeherb.ru/gde-kupit/ ___ Tartar, aburi sashimi, and zuke - recipes are already in my Telegram 👉 https://t.me/egortarnakin ___ In this video, I prepared and compared all the main types of salmon available in Russia - from the cheapest and most common to rare and premium. The same control method + different cooking methods to honestly understand: which fish is truly delicious, what we pay for, and what is simply sold "out of habit." A separate, important point about parasites, freezing, and lightly salted fish, which I didn't have time to discuss in detail in the video. In short: freezing wild fish is a must if you plan to eat it raw or lightly salted. Wild fish can indeed contain parasites, and this is normal for a natural product. That's why food safety standards require such fish to be industrially frozen—usually at temperatures no higher than –20°C for at least 24–48 hours (in practice, it's often lower and longer). In the video, all the wild fish I used for lightly salted and raw serving were pre-frozen. Except for the salmon. Farmed fish is a different story. This is fish raised in sea cages; they aren't fed raw fish; their food is heat-treated, and it simply doesn't contain parasites. The entire farming cycle is controlled, which is why this is the salmon used in restaurants for sushi, sashimi, tartares, ceviche, and so on. Curing isn't a way to disinfect fish; it doesn't kill parasites. Safety here is ensured by proper freezing and the origin of the product, not by salt or aging time. P.S. Guys, sorry, I've only been to the Far East twice, so I pronounce "keta" the way the dictionaries teach me 😅